A Good Treat - Scratch Cake And Frosting

This is definitely the time of year  for sweet treats and one of those is a slice of cake drenched in frosting. What's even infinitely better is cake made from scratch and frosting that's not from a can. YThere is nothing  like an old school cake with an airy mound of sweetness on top.It just takes some savvy to create both perfectly.

Regular contributor and top baker Genevieve Ko knows this and contributes both advice and recipes in today's New York Times Wednesday Food section.After several years of create the perfect slice she offers her knowledge to both expert and novice bakers alike.Ome of the most important gadgets a home baker should have is a good scale. Don't use a liquid measuring cup for measuring dry ingredients like flour or baking powder. Get a cheap digital kitchen scale; then use a spoon or scraper to push the dry ingredients into a cup. Using a measuring cup for liquids could throw off a recipe. Too much cocoa in a recipe such as her chocolate peanut butter ones will make for a crumbly crumb and a surprisingly bitter flavor. Another must is mix the batter differently Ms. Ko follows Rose Levy Beranbaum ,a uthor of the famed "The Cake Bible"in which reverse creaming is used ,This is when room temperature butter is mixed with the dry ingredients. This gives the butter's fat the chance to coat some of the flours proteins and as a result stop tough gluten from forming.After the flour is coated and the butter is evenly dispersed then add the liquid ingredients. This results in a much more tender crumb.(It also makes for easier slicing too).

One of the most important aspect s for home bakers is knowing their ovens Ms. Ko recommends thinking about your oven's capacity How long does it take to preheat? Thirty minutes instead of the usual fifteen.Does it run hot or cold?Is there a significant temperature drop when the door is opened? Is it smaller than average like an apartment oveN? These tend to brown baked goods quicker than larger ovens.Ovens may have to be set twenty-five degrees higher or lower.One way to find out is to set white bread slices in different spots and see how they brown. Make a note of the results Another must do is use bake times as guidelines. Set the timer for a little before the lowest time marker and take a look without opening the oven.Test for doneness before it's too far gone. The perfect bake is a cake that has a light golden brown color. Before baking  understand a cake's anatomy along with having the right pans. As for the cakes themselves.Ms.Kp give three yummy recipes, the classic confetti cake with cream cheese frosting. chocolate peanut butter cupcakes and yellow sheet cake with chocolate cream cheese frosting. Tint the frosting orange for a Halloween party . Save these recipes for Christmas dessert too instead of cookies.

Nothing beats the perfect scratch cake with a scratch frosting. The result is a deliciously light bite full of flavor. This is the perfect Halloween treat.

Your Fall Grape Guide

 Fall may be the time for apples and pears but it's also the time for grapes. There are all sorts from the richly colored Concord to the pale blushed color Traminette. There's nothing like a dish with them or just eating them as a snack.

One of the most popular and famous is the darkly purple Concord. These are the richest flavored grape, Most people know them from being in grape juice and jelly. Yet on their own. they're delicious.They have the eclasspic grape flavor always associated with the fruit. They add bright color to any charcuterie board. Pair them with a bold flavored cheese such as Bleu cheese and a sharp Vermont cheddar. However soft, creamy cheese like Brie and goat also work well with them . They are excellent for your own version of Welch's Classic grape jelly along with being perfect for pies and cobblers.Carawba grapes are also thriving right now. These are a muted berry red color and have a delightfully sweet taste. They're perfect for making homemade juice and wine. These, too, would be perfect for any charcuterie board. Try them with a very creamy cheese like Fontina, Brie and Camenbert. You could also pair it with goat and cheddar. You can make jelly with them and even more surprising ketchup. The grapes are boiled and then mixed with a variety of spices such as cloves cinnamon , allspice and black pepper. Vinegar gives it that classic ketchup tang while sugar balances out all the flavors.

Another fall grape is the blush colored Traminette..They have a floral and spicy taste .better suited for wines. However this Indiana born fruit is derived from the German varietal Gewurtztraminer. They make a good appetizer paired with feta . You could also try the silvery pale Vidal blanc. This is a grape you can use to make preserves instead of jelly along with making homemade juice. Are preserves harder to make than jelly or jam? Yes. They involve cooking whole pieces of fruit which requires a delicate balance to prevent the flesh from breaking down too much. Jelly, on the other hand , is created from strained fruit juice. Autumn crisp grapes are also being harvested right now. every supermarket. They are large and juiy, perfect for snacking with a  citrus, peach flavor.  It also has notes of muscat and rose too.One big plus about them is that they are seedless, making them easy to eat. You don;t have to worry about crunching down on seeds or swallowing them.These definitely belong on a charcuterie table. They pair well with everything from cured meats  to nuts to cheeses.

Fall is more than just apples and pears. Try grapes this season for a good snack or dessert. They're sweet and perfect . a good fruit for the autumn.

Scary Good CHocolates

 Halloween is a time for all sorts of candy, Yes, those Twix and Smarties are fun but there's nothing like homemade treats to enjoy at home. What's even more fun is that you can be creative. A fun treat can be handed with just some cocoa , sugar and ingenuity.

Coconut haystacks are always a treat. These are easy to make , using dark, milk or white chocolate It's melting butter with solid chocolate and then mixing in toasted or untoasted plain shredded coconut. You could sub in coconut oil  for the butter but I feel that it gives the candy a richer flavor. To make it spooky for Halloween add broken pretzel twists for legs and candy eyes on top. SLivered almonds can another f be added to the recipe for more crunch and taste. Chocolate bark is a tasty snack Again any kind of the chocolate can be used. It's just melting a bowl of chocolate chips for twenty seconds each bowl. The melted chocolate is then spread on wither a greased cookie sheet or onto parchment paper. This is the time to add the candy corn , orange and black sprinkles as well as candy eyes,Let set in either the fridge or a cool place  such as a front porch. Break into pieces and serve. Keep in mind this recipe can be made for All Saint'; day using leftover Halloween candy such as Reese's peanut butter cups, Twix  bars and Rolos caramels.

Homemade fudge is usually thought of as a Christmas sweet yet it can also be made for Halloween too,.A simple fudge recipe is combining condensed milk chocolate chips and a drop of vanilla extract  However you can a teaspoon of butter or plant butter for a much richer taste. A simple decoration would be a dash of orange and black sprinkles on top but you can press in candy corn or candy pumpkins too. SInce it is the season expand to making pumpkin fudge. This is using white chocolate chips, sweetened condensed milk, and two tablespoons of pumpkin puree (use Libby 's brand which is  very smooth and creamy. The flavoring is typical pumpkin spice  - a mix of a teaspoon of cinnamon,  along with a quarter teaspoon of nutmeg and an eight of a teaspoon of cloves. Melt the white chocolate and condensed milk together in the microwave. This only takes a minute  and then afterwards microwave at thirty seconds intervals , The mixture will be very thick. Add the spices now , GIve it a good stir and put into a greased or aluminum foil line pan. It should be refrigerated for at least four hours before cutting and serving. You can press candy corn into it for decoations

Halloween is all about sweet treats. Homemade ones are the best. Make them for a fun way to celebrate the holiday.

A Scary Good Halloween Barbecue

 Just because It''s Halloween doesn't mean you can;t cook out. A f barbecue under a full moon is always can be both delicious and exciting. You can have the foods of summer but with a fall twist.

Hamburgers and hot dogs figure at any barbecue. You can easily have beef, Impossible or turkey  burgers. Throw in some scary spice with a dash of Szechuan pepper or paprika. If this is too much add it to ketchup to be put on later. Cut out eye triangles and jagged smile on cheddar cheese slices and pt them on hot burgers. They'll melt into jack  o'lanterns. Hot dogs get the fright treatment too. Carve out fingernail indentations and wrinkles so they look like the real deal. Add some barbecue sauce  or ketchup. for more .Ribs too can get the Halloween treatment. Use  pork ribs because they resemble the human kind the most.After they're cooked place them them on platter much like human ribs. Have at plastic skull at the top while grilled sausages can be coming out of the bottom of the ribs like intestines. You could also grill the sausages and arrange them like intestines. Use a layer of barbecue sauces t give them a bloody look to ramp up the ick factor. 

Cook out sides can get the fall treatment too. Potato salad can be given snap with a crisp apple cubed into it this adds an unexpected jolt of sweet ness to it. You could also create a bowl of apple salad that has another fruit of the season in it - cranberries. This is taking cut apples and dried cranberries and mixing them with chopped celery , mayo and pecans or walnuts. A sprtixx of lemon juice is added for some brightness and tanginess.  This can be made with Greek yogurt for a lighter, healthier version.Pears are also big right now and you can pair chopped ones with Bleu cheese for a sophisticated side.Fennell is also added as are walnuts.The dressing can be a balsamic vinaigrette or even just a simple one made with white wine vinegar. If it's really cold outside and you want to warm up your guests you could serve up cups of hot pumpkin soup. This is an easy make that involves unsweetened pumpkin puree., sauteed chopped onion, chicken broth and cream. The onions are sauteed first  in a mix of butter and olive oil in a large souppot then the pumpkin is added . When these are thoroughly mixed  add a cup of chicken broth , and a quarter cup of whole cream. SImmer , adding salt and pepper. This  can be served with rice blended in a long with butter. It's the perfect chill chaser for a cold night.

A Halloween Barbecue may sound like a scary idea but it's well worth it. Create a fun night outdoors with good food. Everyone will enjoy this celebration to fall.

Favorite Birthday Food

 Everyone always has to have a special meal on his or her birthday. It could be a juicy diner hamburger with a large size of fries and onion rings. It could be a bowl of spaghetti, graced with garlic bread. These are the foods that help make the day even more special.

What is your favorite birthday meal? Mine used to be risotto Milanese , the creamy saffron drenched rice dish from Milan. Now it's spaghetti with sauce although I wouldn't;t say no to shrimp cocktail and clam chowder.

What dish  makes your special day sing? Let us know.

The Dream F A Restaurant

 Everyone who loves cooking and baking has , at one time or another, dreamed of opening a restaurant or bakery. It should be simple, right, Finda space, create a menu, get good suppliers and cook or bake. However sometimes the dream can border on nightmare. There's a lot that goes into opening the perfect eatery.

Regular contributor Priya Krishna wrote about this in yesterday's New York Times Wednesday Food section. She interviewed and followed newly minted restauranteur Mohleena Khan, at the age of tihrty-five was ready to jump into an entirely new business. The brutal truth is opening anything in New York City is a pretty big risk.There are astronomical rents, stiff competition and city bureaucracy.However this has not deterred the 4557 future eatery owners applying for permits in Manhattan. However most were filed by celebrity chefs and very rich future owners.Ms. Khan is undeterred too. She may not be a cook but she is bright and organized, pluses for running any business. Luckily her friend Aleks Jeune can cook and knows something about food running the Brooklyn coffee shop Chez Alek. The food will be her native  Indian because Brooklyn has so few Indian restaurants in the middle space between take out and find dining. The borough's casual restaurants are also hard to get into . This should make it interesting to prospective  investors

Is it , though? The two friends can put up around thirty thousand of their own money and raise one hundred thousand from a combination of family and friends. Unfortunately the response is tepid. Many friends are buying houses or having children . Money for them is spent on these. MOuleena's father Pradip gives  fifteen grand while her sister ,Alisha, who gives ten grand. Some friends chip in with amounts ranging from two to ten thousand .  Mouleena and Aleks put in an extra fifty-nine thousand on their credit cards. The next step is finding an affordable rental. They pick one on Nostarnd Avenue. It;s in ahistorical district so there will be papers to fil out. Then there are the other papers from the health inspection  to liquor license.After these are acquired it's time for renovations. Luckily Mouleena's husbands have some experience with construction and Aleks ; husband chips in to help too. Both build a birh wood bar. The women re picking out fabrics for decor. It's looking good until it isn't. They want it open by Jume first .  It will take a while. It does finally gel with them making such fusion dishes as a breakfast plate with Masala eggs and tots along with phuchka, spicy potato balls in a semolina crust.

Yes it's  hard opening and maintaining a restaurant. However if that's a dream go for it. It's worth every penny.

Midnight Pasta Dinnertime Fun

Midnight pasta has a glamorous appeal. It's original name pasta mezzanotte implies a quick dinner after a wild night out. Imagine people coming back all dressed up to make a good plate of whatever. Yet I reality it's just means a dish thrown together with whatever can be found in the pantry. This makes for a good week night supper.

Regular contributor Melissa Clark explored this in her  A Good Appetite column in today's New York Times Wednesday Food section. Another name for midnight pasta might be pantry pasta because the ingredients are what's ever left in the pantry.  Think canned fish like anchovies or tuna, along with pickled peppers, capers , canned beans and of course tomato paste. Add spices like fennel seeds , top with cheese like grated Parmesan. Use lemons for a fresher ,  different spin. Ms Clark also likes to scatter a frilly green like parsley on top or leftover celery leaves  chopped up. A  few fresh picked and chiffonaded basil leaves can also be used for a good dose for color and flavor. She gives three recipes , one that includes the unexpected miso along with beans. Beans such as cannellini and chickpeas bring about protein and create a silky creaminess when broken down with the olive oil. As for pasta, any kind will do . It always pays to have a box of any kind in the house.

The three recipes  given are perfect for weekdays and weekends. There is pasta with white beans, olives  and fennel. Here she uses short chunky pasta like fusilli cavatappe, campenlli or shells.  They're better for the sauce to cling to. A can of drained cannellini beans makes up the sauce's base while crushed red pepper and fennel add mellowness and zing at the same time. Pitted green olives give  the sauce tang and brininess.  For  sauce , reminiscent of bright days by the seashore there is the pasta with lemon,capers and anchovies, This is a sauce for long pasta like bucatini and spaghetti. A lemon sliced into thin half moons gives the sauce its' sunniness  while anchovies bring about an earthy saltiness . The same goes for the two tablespoons that are also added. A tablespoon of butter gives it creaminess. A different spin is long pasta like spaghetti or fettuccine with miso, Parmesan and pickled peppers. Miso and soy sauce are added to a mix of melted butter , garlic and black pepper. Parmesan and pickled peppers along with the pasta are added and mixed together last. A pinch of salt can be added if the sauce isn't briny or salt enough.

Midnight pasta is a great and fun way to make sauce. Don;t serve it at midnight though. It's the perfect meal for weekdays and weekend suppers.